
Kitchen Stewarding Executive
19 hours ago
A. JOB PURPOSE
Kitchen Stewarding Executive is responsible to supervise assigned functions of the JWC Stewarding Department and ensure a high level of cleanliness and efficiency of maintenance in all assigned Food and Beverage areas.
B. JOB ACCOUNTABILITIES
General
- Is aware of, adheres to and ensures that all employees in the Stewarding Department follow all JWC procedures for Fire, Safety, Health, Hygiene and Security.
- Ensures that all employees in the Stewarding Department maintain a consistently high level of professional appearance.
- Is aware of, adheres to and ensures that all employees in the Stewarding department, follow all house rules and JWC policies.
- Are always punctual efficient and courteous with guests and fellow employees alike.
- Is aware of his/her work schedule and always gives adequate notice when circumstances prevent him/her from adhering to that.
- Works with harmony with all other JWC staff.
- Takes extreme care with personal grooming to maintain a consistently high level of professional appearance.
- Assists the Chief Steward in carrying out his major responsibilities.
Operational
- Prepares and supervises the Stewarding Department's work.
- Help the Chief Steward in ensuring that correct procedures are followed regard the use of dishwashing machines, crockery storage, silver storage, maintenance of cleaning in all steward areas and kitchens.
- Co-ordinates with Chief Steward the availability of equipment for all outlets.
- Ensures equipment in use is in good condition and maintained accordingly.
- Works in accordance with the JWC Food Safety program to ensure compliance with ISO 22000 norms.
- Ensures that all the Stewarding staff work in accordance with the JWC food and safety program.
- Relay instructions of the Chief Steward to all stewards. Checks to see that instructions are followed properly and on schedule.
- Supervises storage, maintenance and preparation of tableware and other equipment for issuance to outlets and functions. Co-ordinates with other Food and Beverage sections regarding their requirements. Takes periodic inventories of tableware and other equipment.
- Checks all buffet or table set ups before each function and follows up on the return of all equipment after the function.
- Maintains correct amount of operating supplies and ensures the care of service equipment of all banquet venues and of all the various kitchens.
- Maintains par stock of china, glassware, silver and other operating supplies to facilitate service in the various Banquet venues.
- Supervises the cleaning necessary to meet the requirements of the local health code and provides general sanitary conditions to guests and employees.
- Monitors the efficient use of all the chemicals and cleaning products within the stewarding areas of responsibility.
- Ensures that thorough cleaning of all departments machinery, shelving and equipment is carried out on a regular basis.
- Ensure pest control schedule is in place and its followed on timely manner.
- Ensure pest control records are maintain.
- Ensure proper storage method is in place to avoid any pest.
- Has good understanding of the mechanical equipment used in the outlets.
- Has a working knowledge and ability to perform all stewarding duties as required by the Chief Steward.
- Performs other duties as requested by the Chief Kitchen Stewarding.
- Monitor preventive maintenance schedules of all kitchen equipment and service machines.
- Machine Break down recording, down time monitoring / breakage control.
Administration
- Assists with the preparation of the rosters.
- Assists with the preparation of the monthly breakage report.
- Conduct Monthly inventories of the cleaning supplies and places the orders accordingly.
- Briefs each shift about the activities in the JWC and in the Food and Beverage outlets.
- Assist in training and plays a big role in on the job training of all associates in accordance with hygiene and sanitation norms.
- Keeps records of training and update the certification details of all stewards.
- Summarizes daily manning hours and check the financial results on weekly basis.
- Is aware of all flatware and hollowware in the operation, where, how and when it is used, its name, source and supplier.
Personnel
- Attend training programs as requested.
- Is familiar with, observes and enforces all house rules and JWC policies as set out in the staff handbook.
- Checks the appearance, grooming of the stewards and makes sure that break periods are observed.
- Conducts preliminary selection interviews of candidates for position in the section, considering the standards of personnel quality required by JWC.
- Initiates commendation or misconduct notices.
- Appraises performance of subordinates every year and for new stewards after three months and recommends appropriate action on the results of rating.
- Assists the Chief Steward in the training of personnel; conducts training meetings or briefings on various aspects of the Food and Beverage service and preparation: appraises personnel performance and production; corrects mistakes and inadequacies.
- Ensures that grooming and general appearance of service personnel conforms to Organization policies and is befitting of the image of the outlet and the organization.
- Conducts orientation for new hires for the section, advising them of the standards against which their performance would be evaluated.
- Identifies training needs of personnel in his section.
- Attend the monthly Occupational health and safety meetings as required.
Additional Skills Required
- Good communication and presentation skills.
- Willing to work long hours and capable of working under pressure and volume operations.
- Ability to supervise a large team spread over a wide area. Delegation and monitoring results.
- Through and sound understanding of the Departmental P&L Statement, Departmental budgets and help in taking the right steps to rectify a financial situation / crisis when necessary.
- Ensure Occupational Health & Safety guidelines are adhered to with the association of Duty of Care.
- Supports and embraces the Brand Standards.
C. SKILLS / COMPETENCIES
- Good leadership skills.
- Good communication skills.
- Willing to work under pressure in high volume operations.
D. QUALIFICATIONS
- College or HSC Qualifications mandatory. Graduation in any stream would be an added advantage.
E. EXPERIENCE
- Minimum 5-8 years in kitchen stewarding operations in hospitality industry.
- Pre-opening experience will be an added advantage.
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